Aussie Pitas

~ Tandy

Adapting a recipe from The Body Coach, I made Aussie pitas. Packed full of mince and topped with pickled beetroot and cucumbers, this makes for an easy dinner. I also added some local flair using an 11-in-1 spice mix. This medium chilli blend is made up of a mix of paprika, garlic, onion, coriander, cumin, ginger, oregano, white pepper, thyme, basil,  and chilli powder.

Aussie Pitas
Aussie Pitas
Head straight on to the Recipe For ♥ Aussie Pitas ♥
My Holly dog

I was told that Holly reminded someone of Bluey. This childrens TV programme is about a Blue Heeler puppy who is full of energy, imagination and curiosity. Holly looks nothing like this Australian cattle dog in my opinion. However, she is full of energy, usually around feeding time. Holly is a mixed breed Pointer and very clever. She knows when it is weekend, as this is when she wakes me to feed her. Last Saturday she nudged the duvet off me while wagging her tail against the curtain. It was close enough to her normal feeding time for me to get up and give her breakfast. She went straight back to sleep after eating and an hour later started the routine again. She had forgotten that I had already fed her, and insisted on being shown her empty bowl as proof.

Making Aussie pitas

When Sammie recommended the recipe for banging burger bowl I decided to print off the recipe. But, it was winter and I did not fancy mince with lettuce. It was however warm enough to have the meat inside of pitas. I then decided to add pickled beetroot to this as I had a jar in the fridge. Now, having lots of Aussie blogging friends, I know beetroot is a thing on burgers. So, I called my version of this recipe Aussie pitas. Dave, who does not like pickled beetroot loved these pitas. This was a first for me, even though I have had plenty of barbies in Australia, and it won’t be the last time I add pickled beetroot to my burger buns.

Take a look at this inspiring recipe for ♥ Aussie Pitas ♥ from Lavender and Lime #LavenderAndLime Share on X

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Aussie Pitas

Make these for a quick weeknight meal
Recipe Category: Meat
Makes enough for: 2 people
All Rights Reserved: Inspired by The Annoyed Thyroid

Ingredients

for the mince:

  • 15 mls olive oil
  • 1 shallot, peeled, cut in half and thinly sliced
  • 1 clove garlic, peeled and finely chopped
  • 250 g minced beef
  • 95 g tinned diced tomatoes
  • 2.5 mls dried mixed herbs
  • salt and freshly ground black pepper to season

for the sauce:

  • 60 g mayonnaise
  • 20 g Dijon mustard
  • 8 g tomato paste
  • 0.625 mls 11-in-1 spice mix (or your favourite mix)

for the pitas:

  • 55 g pickled beetroot
  • 2 pitas, lightly toasted
  • 1 pickled cucumber, thinly sliced

Method

for the mince:

  • Place the oil into a large frying pan and heat over a medium temperature
  • Add the shallot and cook until soft, before adding the garlic
  • When the garlic is fragrant, increase the temperature and brown the mince
  • Add the tomatoes and dried herbs, season generously and lower the temperature slightly
  • Leave to simmer until all the liquid has evaporated

for the sauce:

  • Place the mayonnaise, mustard, tomato paste and spice blend into a small bowl
  • Mix to combine and set aside

for the pitas:

  • Once the mince has cooked, gather everything together
  • Slit open the pita and slather sauce on both sides
  • Add the mince, top with beetroot and cucumbers and add more sauce
  • Tuck in and enjoy!
See the links below for blog posts I published on November 25:

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

20 thoughts on “Aussie Pitas”

  1. Your recipe sounds absolutely lovely – and, I am not saying that because Down Under is home 🙂 ! Well, I learned to eat pickled beetroot and cucumber as a bub back in northern Europe, but both are huge favourites here – no, a burger simply is not a burger without beetroot . . . but, hate to tell you I would not wait until dinner – this, rolled up in flatbread, is one of my favourite breakfasts alongside a big mug of black coffee . . . one happily lasts right to a late salad lunch . . . hope you are well . .

    Reply

    1. I was so surprised at the taste combination. Pickles have always been a staple, with my grandmother making her own amazing pickled onions which I devoured as a child 🙂

      Reply

      1. Tandy – I may be wrong, but did she not come from eastern Europe? Probably because of the very short growing season in most areas everything did and does get pickled for winter – cucumbers, beetroot, cabbage, mushrooms, onions etc – but the pickling liquids are not as strong and astringent as in the UK, US etc and mostly have a much more mellow taste.

        Reply

        1. Her family originally came from Romania, and then went to Ireland before moving to America during the potato famine. Her uncles came to South Africa during the gold rush, and opened a store on the gold mines. One uncle went back to fetch the family, but sadly died on the Titanic. Her grandmother came to South Africa, with her children, and my grandmother was born here 🙂

          Reply

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